Question

why amino acid are heat sensitive?

Answer 1

Answer:

The greatest source of variation in amino acid availability is usually digestibility. The most susceptible amino acid to heat damage is Lys which is involved via its ε-amino group in the Maillard reaction. Lysine can also react with other amino acid side chains such as the reaction with cysteine to form lysinoalanine.

Explanation:

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Answer 2

ᴀɴsᴡᴇʀ ⤵️

➡️ᴛʜᴇ ᴍᴏsᴛ sᴜsᴄᴇᴘᴛɪʙʟᴇ ᴀᴍɪɴᴏ ᴀᴄɪᴅ ᴛᴏ ʜᴇᴀᴛ ᴅᴀᴍᴀɢᴇ ɪs ʟʏs ᴡʜɪᴄʜ ɪs ɪɴᴠᴏʟᴠᴇᴅ ᴠɪᴀ ɪᴛs ε-ᴀᴍɪɴᴏ ɢʀᴏᴜᴘ ɪɴ ᴛʜᴇ ᴍᴀɪʟʟᴀʀᴅ ʀᴇᴀᴄᴛɪᴏɴ. ʟʏsɪɴᴇ ᴄᴀɴ ᴀʟsᴏ ʀᴇᴀᴄᴛ ᴡɪᴛʜ ᴏᴛʜᴇʀ ᴀᴍɪɴᴏ ᴀᴄɪᴅ sɪᴅᴇ ᴄʜᴀɪɴs sᴜᴄʜ ᴀs ᴛʜᴇ ʀᴇᴀᴄᴛɪᴏɴ ᴡɪᴛʜ ᴄʏsᴛᴇɪɴᴇ ᴛᴏ ғᴏʀᴍ ʟʏsɪɴᴏᴀʟᴀɴɪɴᴇ.

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